Stained Glass Window Cookies- (Like Mom's)

1/2 c butter
1 pkg semi sweet choc chips
1 14 oz. pkg flaked coconut
1 cup chopped walnuts
1 pkg rainbow min marshmallows

Melt butter and choc chips in pan over low heat. Let cool slightly before stirring in nuts and marshmallows. Otherwise they will melt.

Spread coconut on waxed paper. divide the cooled dough into two even portions. Form each portion into a long roll. Coat the rolls with coconut. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight.  slice and serve.

Rolo Cookies

  

12 ounces Rolo’s caramels
 2 boxes Devils Food Cake mix
 4 eggs
 2/3 c. oil

Directions:Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.)

Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.
Sprinkle with powdered sugar, if desired.

Swig Sugar Cookies (copycat)

Swig Sugar Cookies

Ingredients:
1 C Butter (room temperature)
3/4 C Vegetable Oil
1 1/4 C Sugar
3/4 C Powdered Sugar
2 T Water
2 Eggs
1/2 t Baking Soda
1/2 t Cream of Tarter
1 t Salt
5 1/2 C Flour

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.


Combine dry ingredients and slowly add to butter mixture.
Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.


Roll a golf ball sized ball of dough and place it on your cookie sheet

Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack.  Once they are cool put them in the fridge.

Sour Cream Frosting
1/2 cup room temperature butter
3/4 C Sour Cream
Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just in case I add to much milk!)
1 t salt
1/4 C Milk
Red Food Coloring

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.
Keep cookies in a sealed container until they are ready to serve.  The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature.  Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

MINT CHOCOLATE COOKIES

 

 

2 Devil Food Cake Mix

1 1/3 Cup Crisco

4 Eggs

Mix together, place 2 inch circle balls on a baking pan, bake at 350 degrees for about 9 minutes.

While the cookies are hot, press four or five Mint M&M’s into the warm cookie. Cool and enjoy!

Cutler's Famous Sugar Cookies-Copy Kat

Cutler's Famous Sugar Cookies with Butter Cream Frosting or Glaze

1 1/2 cups butter (3 sticks)
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
5 cups cake flour


Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.

Roll  to about 1/2 inch thick and form (cut) cookies and bake at 350 for 10 minutes. 

Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.

Top the cookies with either frosting or glaze, below.
Makes about 2 1/2 to 3 dozen, depending on the size of your cookie cutter.
 

Butter Cream Frosting

1 cup butter

4-5 cups powdered sugar

milk

1 teaspoon vanilla

Beat soft butter and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well. Tint frosting with food color as desired. Decorate with sprinkles immediately after frosting. 

Cutler's Glaze
8 cups powdered sugar
1 teaspoon almond emulsion* or almond extract
1 teaspoon meringue powder**

Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with water, a little at a time whisking to combine. Continue whisking until smooth. Add just enough water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.
Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated.
Place cookies on rack or cookie sheet until glaze sets.

Tips:
-*almond emulsion is sold at specialty cooking stores (Orson Gygi's in Salt Lake City) or stores where cake decorating supplies are sold.
-** Meringue powder is also sold at specialty cooking stores. Cutler's uses meringue powder to create a shiny effect on their glaze. It is optional when making the glaze.
-If the glaze starts to get too stiff, add a small amount of water until desired consistency.

Tearsa's Sugar Cookies

1 cup sugar
1 cup powdered sugar
1 cup butter (softened)
2 eggs
1teaspoon vanilla
1 cup sour cream
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
5 cups flour

Mix together and then place in fridge until cold. Roll out to 1/4 inch thick. Bake at 350* for approx. 8-10 minutes.

Frosting
4 oz cream cheese
1/2 cup butter
2 teaspoons vanilla
3 cup powdered sugar

Frosted Cream Cheese Sugar Cookie Bars

 

 

1 1/2 cups sugar
1 cup butter, softened
8 oz cream cheese, softened
1 egg
1/2 teaspoon almond extract
1 teaspoon vanilla
1/2 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups all purpose flour


Preheat oven to 350. In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated.

In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until smooth and fluffy.(about 3 minutes) Add vanilla and almond extract and beat for about a minute. Add the rest of the dry ingredients.  DOUGH WILL BE STICKY...

Press the dough into a greased cookie sheet (12x18) I have found it is easier if you make small little piles with the dough on the cookie sheet and then press it around.(hint)  If you wet your hand with just a little cold water it will press out a lot easier.  Bake at 350 for approx. 13-15 minutes. or until the edges are starting to golden brown. Cool completely.

Frost and decorate!

  

Cream Cheese Frosting

1/2 cup butter softened
4 oz cream cheese, softened
3 1/2 cups powdered sugar
3-5 tablespoons milk
1 Teaspoon Vanilla

                     

Mix butter and cream cheese together. Add vanilla. Slowly add powdered sugar and mix well. Add just enough milk to make the consistency you prefer.

            

Cake Mix Sugar Cookies

Cookies:
1  white cake mix
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 T sour cream
  In a large mixing bowl, stir together cake mix and flour. Add eggs, oil and sour cream and mix on medium speed. Batter will be fairly stiff. Roll into one inch balls and then flatten a little with the palm of your hand. Place on cookie sheet lined with parchment paper and bake at 350* for approx 6-8 minutes (watch really close-you do not want to over bake them) If the bottoms are golden brown you have over baked them.

Frosting:
1/2 cup unsalted butter, at room temperature
2 T heavy cream ( I use French Vanilla Coffee creamer and do not add the vanilla)
1 T vanilla extract
3-4 cups powdered sugar
1 T meringue powder (optional--I found this by the wedding cake stuff @ Wal-Mart)
Food coloring or sprinkles as desired

Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesn't run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container.

Lemon Crinkle Cookies

Lemmon Crinkle Cookies

1 cup butter, softened

2 cups sugar

1 teaspoon vanilla

2 eggs

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon soda

3 cups flour

1/2 powdered sugar (to roll cookies in before baking)

Cream butter, sugar and vanilla. Add eggs, lemon zest and lemon juice mix until well blended. Add the rest of the dry ingredients. Roll dough in to tablespoon balls and roll in powdered sugar. Bake at 350* for approx 9-11 minutes or until bottoms barely brown and cookies are matte {not melty or shiny} Let cool just a few minutes before moving to cooling rack

Chocolate Crinkle Cookies

1 2/3 c flour
1/2 c unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1 stick butter (softened)
1 1/4 cup sugar
2 eggs 1/2 tsp. vanilla
Powdered sugar

Mix together butter and sugar. Add vanilla and eggs. Add dry ingredients and mix until well blended. Make balls and roll them into powdered sugar. Bake @ 350* for approx 10 min or until puffed and cracked. (Don't over bake) Let them sit on cookie sheet a few minutes before moving them to cooling rack.

This recipe does not make a bunch so you may want to double it! I also like to make half rolled in powdered sugar and half without. Yummy Ü

Chocolate Marshmallow Surprise Cookies
2 cups flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter (room temperature)
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla
about 12 marshmallows cut in 1/2

Cream butter and sugar. Add egg, milk and vanilla. Slowly add the remaining dry ingredients. mix until well blended. Dough will be sticky.

Bake at 350* for about 8 minutes. (you do not want under bake or over bake these cookies) Immediately press a marshmallow half on top of each cookie. Place back into oven and melt for about 2 minutes. Marshmallows will start to melt and barely show a light golden color. Let cool.

Frosting
3 cups powdered sugar
6 tablespoons butter
1/4 cup unsweetened cocoa powder
1-2 tablespoons milk
1 teaspoon vanilla

Cream butter. Add vanilla, powdered sugar and cocoa. Slowly add milk and beat until well blended. Frost cookies and then let them stand about 10 minutes so frosting will set up.

Makes about 2 dozen cookies.

Chocolate Mint Brownie Cookies
2 cups flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter (room temperature)
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla

Cream butter and sugar. Add egg, milk and vanilla. Slowly add the remaining dry ingredients. mix until well blended. Dough will be sticky.

Bake at 350* for about 9-11 minutes or until firm. (you do not want under bake or over bake these cookies)Let cool.

Middle Layer
1 pkg Guittard green mint chips (melted)
I just put them in a microwave bowl and melted them on 50% power for just a few minutes.

Spread a layer of melted mint chips over the cookies. Put them into the fridge to let them set up for about 10 minutes. Meanwhile, make the frosting.


Frosting
1/2 cup butter (room temperature)
1/2 cup unsweetened cocoa powder
4 1/2 cups powdered sugar
1 teaspoon vanilla
approx 1-2 tablespoons milk

Cream butter. Add vanilla. Add the powdered sugar and cocoa powder. Slowly add milk and let it mix in good before you add more or you will get it too runny. Beat until smooth and frost cookies. Makes about 2 dozen cookies.

Mom's Sour Cream Sugar Cookies- By Jani

2 cups butter
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup sour cream
8 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder

Cream butter, sugar and vanilla. Add eggs and sour cream and mix well. Slowly add the rest of the dry ingredients and mix until well blended.

Dough will be very sticky at first... Use plenty of flour while rolling out the dough.

Roll out to about 1/4 inch thick. Cut with floured cookie cutter and save scraps to roll out 1 more time. The more you roll out the dough the tougher the cookies get. I roll it all out once, cut my cookies and then roll the scraps out 1 time. The rest of the dough I just throw away.

Bake at 350* for 8 minutes. Cookies will not look done and will not be golden brown.

Frost with butter cream frosting.

Snickerdoodles- By Jani

1 1/2 cup sugar
1/2 cup butter or margarine
1/2 cup shortening
2 eggs
2 3/4 cup flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt

Cream butter, shortening and sugar. Add eggs and mix well. Add the rest of the dry ingredients and mix.

In a separate bowl add:

1/4 cup sugar
2 teaspoons cinnamon

Roll balls of cookie dough in cinnamon sugar then place on cookie sheet.

Bake at 400* for approx 8-10 minutes.

No Bake Cookies- By Jani

2 cups sugar
1/2 cup milk
1 cube butter
3 tablespoons cocoa
3/4 cup peanut butter
1 teaspoon vanilla
3 cups oats

Place sugar, milk, butter and cocoa  in pan and bring to a boil. Boil for 1 minute. Take off heat and add peanut butter, vanilla and oats.

Drop with a teaspoon on parchment paper and let cool.

Chocolate chip cookies-By Jani

2 cubes margarine
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
2 3/4 cups flour (heaping)
1 bag milk chocolate chips

Cream margarine and sugar, add eggs and vanilla and mix well. Add the rest of the ingredients.
Bake at 350* for 10 minutes.

Orange Carrot Cookies-By Jani

3/4 cup shortening
1 cup sugar
1 egg
1 cup cooked mashed carrots or 1 can carrots drained
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
2 cups flour

Cream together shortening and sugar. Add egg and carrots. Mix in the rest of the ingredients. Drop by a teaspoon on cookie sheet and bake at 375* for 10 minutes. Remove from oven and frost while still warm.

Frosting

3 cups powdered sugar
juice from 2 oranges
shredded orange peel
pinch of salt

mix well and frost on warm cookies. Store in refrigerater.